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"Stove Top" Stuffing for Thanksgiving.

Did you know Kraft Stove Top stuffing contains numerous cancer causing ingredients? Sad but true.

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Kraft’s Stove Top Stuffing isn’t worth the convenience because it’s packed with ingredients that can be detrimental to your health:

HIGH FRUCTOSE CORN SYRUP: This heavily processed sweetener made from GMO cornstarch that contains more fructose than regular corn syrup. Studies have shown it increases appetite and the risk of weight gain, type 2 diabetes, heart disease, cancer and dementia. (1)

HYDROLYZED SOY PROTEIN: Used as a replacement for MSG. This ingredient is an excitotoxin that overstimulates the neuron receptors in your brain and excites your tastebuds. It can greatly influence how much you eat…encouraging you to eat food that’s unhealthy for you, which ultimately will affect your waistline and health. (2)

NATURAL FLAVOR: Similar to MSG, this ingredient is created in a laboratory from dozens of substances that are designed to make processed food taste irresistible. (3)

INTERESTERIFIED SOYBEAN OIL: A heavily processed form of soybean oil that’s engineered to replace partially hydrogenated oil. The FDA banned partially hydrogenated oils since they are full of trans fat that is bad for the heart, but some research indicates that interesterified oils can be just as bad. (4) This unhealthy oil has been shown to promote weight gain, impair glucose tolerance and increase liver cellular stress markers in the body. (5)

BHT: Risky preservative linked to cancer. It’s easily replaceable with safer preservatives and not permitted for use in many other countries. (6)

BHA: Another risky preservative linked to cancer. The International Agency for Research on Cancer classifies BHA as “possibly carcinogenic to humans.” (7)

So here's the swap:


  • 6 cups cubed bread (crusty French, sprouted grain, or mild sourdough)

  • 4 tablespoons grass-fed butter

  • ½ yellow onion, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 2 tablespoons finely chopped fresh parsley

  • 1 teaspoon poultry seasoning

  • ½ teaspoon ground thyme

  • ¼ teaspoon ground sage

  • ½ teaspoon sea salt

  • 2 cups chicken or turkey broth (For added benefit use bone broth)


  1. Heat the oven to 350 degrees. Spread the cubed bread on a parchment lined baking sheet. Bake for 12 to 15 minutes or until lightly toasted, checking after 10 minutes to make sure the bread does not burn. Let cool to continue to dry out further.

  2. Heat the butter in a pot over medium high heat. Add the onion, celery, and garlic and cook for 4 to 5 minutes to soften.

  3. Add the parsley and spices and stir to combine.

  4. Add the toasted bread and mix until well coated.

  5. Slowly pour in the chicken broth and stir until fully combined. Cover the pot and remove it from the heat. Let sit for 8 to 10 minutes before serving.

Notes Use all organic ingredients if possible. Step 1 can be done in advance and stored in an airtight container until needed. The drier the bread the better. If you find the stuffing is too crunchy for your liking after it has sat for 10 minutes, then simply add more hot chicken broth, in ¼ cup increments until you reach your desired consistency.

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